. Add little water and mix nicely (a little vigorously) with your hands. This is done to get puffy and soft bajjis.

. Then add more water and prepare the bajji batter. I added little less than 3/4 cup of water. The bajji batter should neither be thin nor thick, so add water accordingly. Taste the batter and check for salt.

. Wash the potatoes well, peel the skin and slice it thinly.

. Heat oil in a kadai. To check if the oil is hot enough to fry the bajjis, drop a little batter into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the bajjis.

. Now reduce the flame to medium, dip a potato slice into the batter in such a way that it is well coated on all the sides with the batter, then drop it gently into the oil. You can fry 3-4 bajjis at a time depending on the quantity of oil used.

. Cook both sides until golden brown. Remove from oil and put it in a colander or a paper towel to absorb excess oil.